Plum Crostata
When I was little, I would go and stay with my Gran in the retirement village where she lived. The things I remember most, as an 8 year old girl staying with her 80 year old Granny, were that she would parade me around the gardens to show off to her neighbours and friends, she would always cook my favourite meal (Irish Stew with soft, grey, overcooked beans!) and she would stock up on special treat biscuits! My favourites were “pillows” (real name Spicy Fruit Rolls!) and Raspberry Tartlets (sadly Arnotts don’t make these anymore!). When I make this Plum Crostata, it’s the closest thing I can create to match those little tart biscuits! Gooey jam and crisp pastry – it’s an unbeatable combo! This recipe is taken from Emiko Davies book, Florentine. I have adjusted it slightly and dumped a whole jar of my Summer Plum Jam in the middle! It can also be made with TDT Caramelised Apricot Jam. The crinkle cut lattice makes it look a bit fancy, but really it’s a very quick and tasty dessert that you can prep ahead of time or just serve up to the family for arvo tea. And think back to those little tartlets!
Summer Plum Jam – roughly 300g (or just use the whole jar!)
125g cold butter
250g plain flour
80g sugar
1 egg, lightly beaten
Zest of a lemon
Chop the cold butter into small pieces and place in a bowl with the flour and sugar. Use your fingers to rub the butter into the flour and sugar, pushing and pinching with your thumbs and index fingers, to create a crumbly, sandy texture. Add the beaten egg and the lemon zest and gently pull it together with your hands until it becomes sticky ball, then transfer to a lightly floured surface and gently knead until it becomes a nice smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 170 degrees C (fan forced) and grease your pie dish.
Divide the pastry into two pieces, one slightly larger than the other. Take the larger piece and roll it out until roughly 3mm thick/the right size for your dish! Press into your pie dish gently. Roll out the other chunk of pastry and using a sharp knife or pastry cutter, cut long strips about 2cm in width.
Fill the pie base with your jam and then criss-cross the lattice strips over the top. You can lightly brush the lattice top and pie crust with some milk to help with golden-ability!
Bake in the oven for about 25 minutes or until jam is bubbling and the top is crispy and golden.
It can be eaten warm or you can leave it to come to room temperature (which makes this great for a pre-prep dinner party dish!). Serve with ice-cream (and cream too, if you’re like my Dad and Husband!).
Looks fun! Tastes excellent!